Venison Merguez Sausages

Since I was blessed with two nice, fat deer this year, I have been experimenting with 100 percent venison sausages, i.e., links with no beef or pork fat at all in them.

My first experiment was with British bangers, and it was a success — but my first batch did get a little of that odd mouthfeel that venison will give ya. My second batch cut the venison fat in half and subbed in pork fat for the second half. That was a great compromise.

I did the same thing here with my venison merguez recipe. Where the British banger is a homey, comforting sausage, Tunisian merguez is spicy, almost exotic tasting. I’ve made merguez off and on for years, an was in fact featured in Food & Wine for my merguez back in 2010. This recipe is my latest rendition of that one.

Merguez hinges on harissa, a chile paste they use in North Africa that’s a combination of sweet and hot chiles, garlic, coriander, caraway, mashed with a little lemon and olive oil. I buy it in tubes imported from Tunisia. Interestingly, while these sausages turn out bright red when uncooked, they lose a lot of that color when grilled. Oh, and if you are worried that these links will blow your head off with heat, think again. Yes, they are spicy, but it’s not really a hot spicy, just interesting.

Merguez is a grilling sausage, but I’ve fried them in clarified butter, and put them in braises and stews, too. They also make one helluva hot dog substitute!

Photo by Hank Shaw

Venison Merguez Sausages

So there are all kinds of ways to vary this recipe. Let’s start with the meat. Traditionally merguez is 100 percent lamb, so you can do that if you want. For venison, you can use 100 percent venison if the animal was fat (read this article on venison fat if you are nervous about using it), or 4 pounds lean venison with 1 pound pork fatback or beef fat, or 3 pounds venison with 2 pounds fatty pork shoulder.

Sheep casings make this sausage, and you can sometimes get them in good butcher shops, or you can buy sheep casings online from The Sausage Maker. Yes, you can do merguez in hog casings, but it’s obviously not traditional.

Prep Time: I can make these in 90 minutes, but beginners should leave 3 hours, more or less.

Cook Time: n/a

4 pounds fatty venison

1/2 pound venison fat

1/2 pound pork fatback

34 grams kosher salt

1 tablespoon minced garlic

1 tablespoon sweet paprika

2 teaspoons black pepper

2 teaspoons ground cumin

2 teaspoons ground coriander seed

1/4 cup harissa

1/4 cup red wine vinegar

1/4 cup water

Sheep casings

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Get out about 20 feet of sheep casings and soak them in warm water. If you don’t trust your source, run water through them to check for punctures or weak spots.

Make sure all your equipment is cold; freeze your grinder’s grinding plate and blades, and the bowl you will put the meat into for 30 minutes to an hour. Do the same for the meat and fat. When everything’s nice and cold, mix the meat and fat with the salt and all the dry spices.

Grind it all through a coarse plate; I use a 10 mm plate. Test the temperature of the mixture, and if it’s 35°F or colder, go ahead and grind it all again through a fine die, like a 4.5 mm or thereabouts. If it’s warmer, put the mix back in the freezer to chill until it hits 35°F or cooler.

Once the sausage has been ground twice, test the temperature again to make sure it’s cold. I prefer to chill the mix down to 28°F to 32°F for this next stage. Chill the mix and when it’s cold enough, take it out and add the harissa, vinegar and water. Now, mix and knead the mixture in a big bin or bowl with your hands for a solid 2 minutes — your hands will ache with cold, which is good. You want everything to almost emulsify.

Stuff the sausage into sheep casings rather loosely. It’s pretty important that you have a narrow stuffing tube for your stuffer, or the sheep casings will break. I like my merguez to be about 6 to 8 inches long, but it’s your choice. To twist them into links, tie off one end of the coil you just made. Pinch off links with your two hands and roll the link between them forward a couple times. Move down the coil and repeat, only this time roll backwards a few times. Repeat until you do the whole coil. Now look at the links, which will probably have air pockets in them. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the links together to squeeze out the air pockets and rotate the links a bit more to tighten; this takes practice.

Hang your links for at least 1 hour if your room is warm, and up to overnight if you can hang them in a place that’s 40°F or cooler. Don’t let them freeze yet. If you are not hanging overnight, let the sausages continue to dry uncovered in the fridge overnight before you seal them up and freeze. Merguez will keep a week in the fridge and a year in the freezer, if you have vacuum-sealed them.

Reader Interactions

Comments

Hank, I am cleaning out the deep freeze in preparation for deer season and I’d like to make these using some venison from 2015. I know (from reading Buck, Buck, Moose) that I should not re-freeze uncooked meat so I am curious if you think I would be better off to smoke or poach them prior to freezing again. I appreciate your help and keep up the great work. Buck, Buck, Moose is outstanding and I’m so excited to try new recipes this year.

Hank, I ordered sheep casings using the link. I’m going to make this recipe (as well as the kabanosy recipe from Buck, Buck, Moose). I’ve never stuffed sausages before and have been doing some research but I’m getting conflicting answers (on the internet? no way!) Any idea about how many feet of sheep casings to make 5 lbs of sausage? Also can you please clarify which method of cooking (smoking vs poaching) you would recommend before re-freezing with this recipe? Thanks in advance for your help. And thanks a thousand times over for your awesome website and the most amazing venison cookbook ever.

Beth: I honestly can’t tell ya on the feet needed. I never really measure. Casings don’t go bad, so I buy in bulk and use as needed. As for pre-cooking before refreezing, I’d smoke the merguez. You’ll get a way better flavor when you ultimately heat-n-eat them.